This week I prepared a little number out of the Jesse James Cookbook. Slaw is one of my favorites! I usually use both green and red cabbage (mostly for aesthetic reasons). I also prefer a dressing with both mayonnaise and vinegar. But what this particular slaw recipe lacks in mayonnaise, it makes up for in bacon. It ended up with a nicely balanced flavor, and wasn't as vinegar-y as some vinegar slaws I've had.
I'm not exactly sure what the recipes in this book have to do with the real Jesse James, so I just consider this a book of real down-home recipes from Missouri. Full recipe below!
4 slices bacon
1/4 cup vinegar
1 tablespoon sugar
2 tablespoons chopped onion
salt to taste
4 cups shredded cabbage
1/2 cup chopped parsley
Fry bacon crisp; remove from pan and crumble. Add vinegar, sugar, chopped onion and salt to drippings in pan; cook until onions are clear. Remove from fire and add crumbled bacon, cabbage and parsley. Toss to mix. Serves 6.
When I went back for more the next day, the slaw had congealed a bit because of the bacon drippings. That means it's best to eat it all right after you make it. No problem! But since I had fridged it for a day, my solution was to saute the slaw and eat it as a hot side dish instead. Worked for me!